Quebec poached salmon
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Quebec poached salmon
  Salmon    Seafood  
Last updated 6/12/2012 12:52:34 AM. Recipe ID 14306. Report a problem with this recipe.
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      Title: Quebec poached salmon
 Categories: Seafood, French can, Benoit
      Yield: 1 servings
 
      4    Salmon steaks 4-6
      1 tb Oil; salad
      1    Lemon juice; from 1 lemon
           Lemon peel; from 1/2 lemon
      1 tb Salt
      1    Onion; small-quartered
      4    Parsley sprigs
      6    Peppercorns-crushed with
           -back of spoon

MMMMM------------------SAUCE VERTE (GREEN SAUCE-----------------------
    1/2 c  Green onion tops or: Chives
    1/2 c  Green pepper
    1/4 c  Parsley
    1/2 c  Spinach- uncooked
      2 tb Lemon juice
      1 c  Mayonnaise
 
  Spread the oil in a frypan or baking dish. Place the salmon steaks
  next to one another, but not overlapping. Add the lemon juice and
  peel, peppercorns, salt, onion and just enough hot water to cover the
  fish. Cover and poach on top of the stove (if using frypan) over low
  heat, for 10-12 minutes or in 325F oven (in baking dish) for the same
  length of time or until the salmon flakes. Allow the fish to cool in
  the liquid. Drain well and remove the skin. Arrange on platter, then
  cover completely with the following sauce. Serve with a cucumber
  salad.
  
  Sauce Verte: Chop the vegetables coarsely and put in blender with
  lemon juice. Cover and blend until it turns into a sort of mush with
  small bits of this and that in it. Add the mayonnaise and blend. If
  you don't have a blender, chop the ingredients very finely and blend
  them into the mayonnaise with the lemon juice, crushing them as much
  as possible to give color to the sauce.
  
  From the author, "Use salmon steaks for this colourful and tasty
  dish. It is then easy to make it for 2 or 10."
  




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Recipe ID 14306 (Apr 03, 2005)

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